Salted Caramel Peanut Granola
Author: Annelina Waller
Prep time: 7 mins
Cook time: 11 mins
Total time: 18 mins
  • 150 g rolled oats (gluten-free)
  • 20 g quinoa, puffed
  • 30 g salted peanuts
  • 160 g juicy dates or date paste (depending on blender)
  • 130 g ültje pure peanut butter (approx. 7 gr. TL)
  • 1 pinch of salt
  1. Preheat the oven to 175 ° C top and bottom heat.
  2. Puree the dates, peanut butter and a pinch of salt in a blender.
  3. Depending on the mixing power, the dates remain in pieces. But this is no problem at all and tastes great.
  4. Mix the dry ingredients in a bowl.
  5. Add the mixed date and peanut cream and combine well.
  6. Spread the granola evenly on a baking tray.
  7. Bake in the preheated oven for about 10 minutes.
  8. After 8 minutes check and mix the granola again with a baking spoon.
  9. Remove the granola from the oven, take it off the tray and let it cool down until it hardens.
  10. The granola can be stored in an airtight glass for up to 2 weeks.
The granola can turn brown suddenly and then black very quickly. You can trust your nose here
Recipe by Annelina Waller at